Evans' recipe cookery book

i Tin Salmon. 2 Tablespoonfuls Flour, i Pint Milk. i Tablespoonful Butter. Pepper and Salt. Fine Bread Crumbs. Method. Melt butter slightly in a saucepan ; add flour, stirring well all the time ; add milk, pepper, salt, and stir till it boils ; then add liquid from tin of salmon. Turn contents of tin into this sauce ; stir well, breaking down large pieces with back of the spoon. Butter a pie dish ; pour in the mixture ; sprinkle some fine dried bread crumbs over it, and brown in the oven. STEWED HADDOCK WITH BROWN SAUCE. Ingredients. 2 Lbs. Fillets of Haddock. Heads and Bones of above. Sprig of Parsley. 2 Ozs. Butter. Method. Put heads and bones of fish in saucepan with the onion (sliced), the peppercorns, parsley and mace ; cover with cold water ; boil for twenty minutes and strain ; melt butter in stew-pan, and stir in flour till nicely browned ; brush the fillets with beaten egg, and brown them in the butter on both sides ; remove fish ; add stock, gradually stirring all the time ; replace fish, and simmer for fifteen minutes. Ketchup and Chili vinegar may be added if liked. Place fillets round dish ; pour sauce in centre and garnish with parsley. 6 Peppercorns, i Small Onion. \ Blade Mace, i Tablespoonful Flour. HADDOCK SAVOURY. Ingredients. 3 Ozs. Flour (Sifted), i Teaspoonful Lemon Juice, i Tablespoonful White Sauce. Smoked Haddock. SAVOURY. 2 Ozs. Grated Parmesan Cheese. 3 Ozs. Butter. 2 Yolks of Eggs. Paprika and Cayenne Pepper. Method. Prepare a short crust paste with the flour, two ounces butter, a pinch of cayenne, one ounce cheese, and one yolk of egg, lemon juice, and, if necessary, a little water. Put half a small haddock in a tin with a little butter into the oven for ten minutes ; remove the skin and bones, and chop the flesh finely ; mix with the remainder of butter and cheese ; season with paprika, moisten with the sauce and half a yolk of egg ; roll out the paste one -eighth of an inch thick ; cut into small rounds ; place some mixture on the centre of each ; pack up the edges to form a triangular shape ; brush over with egg ; sprinkle a tiny pinch of paprika on each ; bake in a moderate oven for ten minutes. Serve hot. j HOMARD A LA BRETONNE. ingredients. 12 Prawns. | Pint Mayonnaise Sauce. | Pint Cream, i Truffle. 2 Pints Aspic Jelly, i Lobster, i Endive. A Little Mustard and Cress. Method. Line a Bretonne border mould with aspic jelly ; decorate with fancy shapes of truffle ; coat mould with aspic mayonnaise ; chop two ounces lobster finely and mix with one gill mayonnaise sauce and one gill and a half aspic jelly ; season well, and fill mould with mixture ; line six small egg moulds with aspic jelly ; pound four ounces lobster with one gill cream ; pass through a wire sieve and add two gills aspic jelly ; season and colour with cochineal ; fill moulds in alternate layers with puree and aspic mayonnaise ; when firm take cream from moulds ; stand the egg moulds on the border ; fill centre with dressed salad ; decorate with endive, cress and prawns. FISH PUDDING. ingredients. 3 Lbs. White Fish (as in x Pint Milk. season). 1 Oz. Flour, i Oz. Butter. Bread Crumbs.